These chewy coconut oatmeal cookies are a delightful twist on the classic cookie recipe, combining the nutty flavor of oats with the tropical sweetness of coconut.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the egg and vanilla extract to the creamed mixture and beat until well combined.
Scrape down the sides of the bowl to ensure even mixing.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Whisking the dry ingredients helps distribute the leavening agents evenly.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the oats and shredded coconut until evenly distributed.
Use a spatula to gently fold in the ingredients to avoid breaking the oats.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Using a cookie scoop ensures uniform cookie sizes.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Rotate the baking sheet halfway through for even baking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Letting the cookies cool slightly on the baking sheet helps them set.
Serve the cookies with your favorite beverage and enjoy!
Store any leftovers in an airtight container to maintain freshness.
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